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Add a drizzle of oil to a large pot over medium heat. Add the shallots and fry for 2 minutes, then add the garlic and fry for 30 seconds (you're not looking to colour either at this point). Add the sausage and break it up with your wooden spoon until golden and cooked through. You can raise the heat a little to caramelise the sausage if needed, just be careful you don't burn the shallots/garlic.
Stir in the chilli flakes and tomato puree and fry for a minute, then stir in the chopped tomatoes, stock and cream. Add in the uncooked tortellini and simmer for 5 or so minutes, gently stirring now and then until the sauce begins to thicken and the tortellini is almost cooked.
Stir in the parmesan and parsley until it blends with the sauce, then stir in the spinach until it begins to wilt. At this point the tortellini should be perfectly al dente and the sauce should no longer be watery. If you need to, you can stir in a splash of hot stock or water to thin out the sauce/cook the tortellini a little more.
Season to taste with salt and pepper, then serve up and enjoy!